Tag: how to make basic butter cake

This lusciously rich Victoria Sponge cake, topped with creamy butter icing and sandwitched with homemade strawberry jam, is an ideal creation for any occassion.

Victoria Sponge, named after the Queen Victoria, who was known to enjoy a slice of this cake with her afternoon tea, is now a classic teatime favourite in England. Traditionally, this cake is round in shape and the top is dusted with icing sugar. However, I made both heart shapes and round shaped cakes and smeared butter icing generously on the top to make them yummier!

Now that the strawberries are in season, it will take less than half an hour to make fresh and juicy jam at home to fill this sponge. Please click on the link below for my easy jam recipe. I must emphasise that the enticing flavours in this homemade strawberry jam complements hugely to the delicious taste of this cake. If the time doesn’t permit to make the jam or you are in a region where straws are hard to come by, then opt for the best brand of strawberry jam in the shop shelves.

Also, the butter icing should be smooth and creamy to enhance the overall taste. I used Stork spread for this purpose and am quite happy with the outcome. However, you can opt for any soft butter of your choice, but remember to stick to the right proportions and whisk it until silky and smooth.

Fold the flour gently with a wooden spoon until everything comes together as a creamy batter

Tray it

Divide the batter equally into two parts ( If you have two similar trays, both cakes could go to the oven at the same time. Otherwise, bake one and use the same tray to bake the other)

Line up the bottom of the baking tray with a parchment paper cut according to the shape and rub butter and dust flour on the sides

Spoon one part of the batter into the baking tray and flatten with a spatula.

Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try

Oven it

Place the tray in middle/bottom shelf of the oven (If you oven heats up too soon, set the temp. for 160 C degrees and bake the cake in the lower shelf)

Bake for 20 mins or the top turns golden yellow (Never open the oven door in the initial 10 mins. If the top is browned and the middle is not baked, do not worry, just cover the top with a parchment paper and continue to bake for further 10 mins)

Take out / Bake the next

After 20 mins, insert a skewer into the middle of the cake and if it comes clean, your cake is ready

Take it out from the oven and let it rest for 10 mins

Slowly remove from the tray and place the cake on a cooling rack

Now bake the rest of the batter in the same tray and let both cakes cool off completely

Meanwhhile, whip up the butter icing

Delicious Butter Icing Recipe

Icing sugar – 300 g (Sieve twice to get the best smooth icing sugar)

Stork spread/ Margerine 125 g

Lemon juice – 1 tsp

Milk – 3 tbsp

Vanilla essence – two drops

Let’s make the icing;

Cream up all together using an electric hand mixer

The icing should have no lumpy bits but a very smooth creamy texture

Let’s ice the cake now

Scrape the tops gently off

Smear strawberry jam generously on the bottom layer

Then spread butter cream icing on the jam layer

Place the other cake on top and sandwich the cakes

Spread a layer of butter cream icing on the top and decorate with strawberries or rasphberries

Food Humour

Why did Miss Tomato blush?
Because, she saw Mr Salad dressing!What did olives say to feta cheese in the Greek salad?
Lettuce get together!Waiter, waiter! There is a mosquito in my soup.
Don't worry madam, mosquitoes have very small appetites.Vegetarian: I've lived on nothing but vegetables for years.Bored Grandma:That's nothing; I lived on Earth all my life, dear.What's cannibal's favourite food?
Baked Beings, I suppose.